30 Mins

• 10 oz Portobello Mushroom caps, stems removed 
• 4 oz Baby Spinach
• 2 Tbsp Olive Oil
• 1 Garlic Clove, minced 
• ¼ cup Grated Parmesan Cheese, plus more for topping
• 1 Tbsp Chopped Almonds
• 1 Tbsp Bread Crumbs
• Sea Salt and Freshly Cracked Black Pepper 

Preheat oven to 350 degrees.

Brush both sides of portobello mushroom caps with olive oil and sprinkle with sea salt. Arrange on baking sheet, gill sides up.

Bake mushrooms 12 minutes in preheated oven, until tender. Drain any juice that has formed in mushrooms.

Meanwhile, heat 1 tablespoon olive oil in skillet and add almonds. Cook, stirring, until nuts begin to color; add minced garlic. Cook 30 seconds to a1 minute, stirring until garlic is fragrant. Add spinach, sea salt, and pepper, to taste. Stir a minute or two, until just wilted. Taste and adjust seasonings. Transfer to bowl, add 1/4¼  cup Parmesan and stir together.

Divide spinach mixture over Portobello caps; sprinkle with more Parmesan and bread crumbs. Return mushrooms to oven.

Continue baking 10 minutes, until topping is golden brown and cheese is melted.